Job Description To plan, prepare and cook menu items as directed by the Sous / Head Chef. To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location. To assist with stock taking when required. To carry out the smooth and efficient running of your section as appropriate. To be a team player, assisting other team members when necessary. To treat members of the team at location as you would expect to be treated. To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef